Combine pears, cheese, onions and nutmeg. Set aside.
In small bowl, beat together eggs and water until blended. In 7-to 10-inch omelet pan over medium heat, heat butter until just hot enough to sizzle a drop of water.
Pour in egg mixture. Mixture should set immediately at edges. With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan sur- face, tilting pan and moving cooked portions as necessary. When top is thickened and no visible liquid egg remains, fill with pear mixture. With pancake turner, fold omelet in half. Invert or slide onto plate.
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|Serving Size: 1 Serving (554g)|
|Recipe Makes: 1|
|Calories from Fat: 538 (64%)|
|Amt Per Serving||% DV|
|Total Fat 59.8g||80 %|
|Saturated Fat 19.6g||98 %|
|Monounsaturated Fat 22.6g|
|Polyunsanturated Fat 8.6g|
|Cholesterol 2130.8mg||656 %|
|Sodium 719mg||25 %|
|Potassium 724.8mg||19 %|
|Total Carbohydrate 10.1g||3 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 8.9g|
|Protein 65.4g||93 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 837
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